Preparation

Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

my notes

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

I have mixed feelings on this one. As far as the wings were concerned, this simple marinade proved very effective and the broiling really produced nice, crispy wings. However, be prepared to make a complete mess out of your oven since they splatter everywhere. The sauce on the other hand was terrible. I followed the recipe exactly and it was the consistency of water. Thank goodness I had a bottle of Frank's Buffalo Wing sauce to dip them in. I'd use this method to make the wings but would NEVER use this sauce recipe. Trust.